Salmon in a Tomato, Thyme and Ginger Sauce
Pondicherry (or Podduchery) is a small area in southern India. A former French colony, the town retains a very prominent French influence on the culture, traditions, and food of this region which results in a unique cuisine that combines French flavors with traditional South Indian spices. This simple, tangy fish creation, with light overtones of thyme, is based on something I chanced on several years back in a New York restaurant called Pondicherry. If you do not have thyme, you can use ajowain or carom seeds.
- 2 pounds wild-caught salmon fillets skin on
- ½ teaspoon turmeric
- 2 teaspoons salt
- 2 to 3 tablespoons olive oil
- ¾ teaspoon mustard seeds
- 8 to 10 curry leaves optional
- 1 medium white onion chopped
- 1 tablespoon grated fresh ginger
- 2-3 green Serrano chilies minced
- 3 tomatoes chopped
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh basil
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped cilantro
Cut the salmon into 2-inch pieces. Rub with the turmeric and half the salt. Set aside.
Heat the oil in a skillet. Add the mustard seeds and when they crackle add the curry leaves if using.
Add the onion, ginger, and green Serrano chilies and cook for 3 to 4 minutes, stirring frequently, until the onions are soft and translucent.
Add the tomatoes, the remaining 1 teaspoon salt, and the thyme and cook on low heat until the tomatoes are nice and soft and pulpy.
Stir in the basil and vinegar and gently add the salmon. Poach the salmon on low heat for 7 minutes. Do not overcook, it is important for the salmon to be just moist but not dried out.
Garnish with the cilantro and serve over rice, if desired.
Serving: 0g | Calories: 211kcal | Carbohydrates: 5g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 73mg | Sodium: 824mg | Potassium: 0mg | Fiber: 1g | Sugar: 3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 4g